2 tablespoons olive oil
1/2 teaspoon garlic powder
1 pinch whole cloves
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1 egg
1/4 pound canned chicken sausage
6 (4 ounce) jumbo fresh mushrooms, sliced
1 red onion, sliced
1 (20 ounce) can parmesan
In a small stockpot, heat the vegetable olive oil to 375 degrees F (190 degrees C). Add garlic powder, ground ginger, whole cloves, basil, oregano and basil; cook, stirring, until garlic is lightly browned. Season with Italian seasoning and use egg to make the steam.
Add chicken sausage and chicken stock and simmer on medium high setting for about 1 minute, stirring constantly.
Add mushrooms and red onion; cook, stirring occasionally, over medium heat for about 20 minutes. Stirred with egg and parmesan, cook about 15 minutes more.